Directions

Preheat oven to 300°. In a large bowl, combine cherries, pineapple, walnuts and raisins; set aside.

In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat.

Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving.Yield: 16 servings.

Originally published as Holiday Fruitcake in Country December/January 2001, p51